Homemade Fig Newtons Recipe

Introduction

These Homemade Fig Newtons offer a delightful blend of sweet fig filling wrapped in a tender, buttery dough. Perfect as a wholesome snack or a nostalgic treat, they bring a fresh twist to a classic cookie.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/3 cup + 1 tablespoon brown sugar
• 6 tablespoons cold butter, cubed
• 2 eggs, whisked
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 8 oz dried mission figs
• 1/3 cup water
• 1/4 cup bourbon or other dark alcohol
• 1/2 – 3/4 tablespoon maple syrup
• Zest and juice of half a lemon
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• Pinch of salt

Instructions

1. Step 1: Make your dough by adding both flours, brown sugar, kosher salt, and baking powder to a food processor. Pulse to combine.
2. Step 2: Add the cubed cold butter and pulse a few times until pieces are small and evenly incorporated.
3. Step 3: Add vanilla extract and about 3/4 of the whisked egg mixture. Continue pulsing until the dough comes together; it should stick without crumbling. If too dry, add remaining egg in small increments.
4. Step 4: Shape the dough into a rectangle with your hands, wrap in plastic wrap, and refrigerate for at least 30 minutes to 2 hours.
5. Step 5: Prepare the filling by combining dried figs, water, bourbon, maple syrup, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt in a small saucepan. Stir and bring to a boil.
6. Step 6: Lower heat to a simmer, cover, and cook while occasionally mashing lightly until liquid is absorbed and figs are soft. Let cool.
7. Step 7: Transfer fig mixture to a food processor or blender and blend until smooth.
8. Step 8: Preheat your oven to 350˚F / 175˚C.
9. Step 9: On a lightly floured surface, divide the dough into four equal pieces. If sticky, incorporate a little flour.
10. Step 10: Roll each piece into a 3″-4″ cylinder, then press into a 9″ long by 4″ wide rectangle using a bench scraper to square the edges.
11. Step 11: Transfer the fig filling into a piping bag or a plastic sandwich bag with a corner cut off. Pipe two strips side by side lengthwise down the center of each rectangle, leaving small margins on the ends.
12. Step 12: Fold each side of the dough over the filling, pinch the seam and ends closed firmly with your fingers, then flip and gently roll with a rolling pin to flatten slightly and seal.
13. Step 13: Place the logs seam-side down on a parchment-lined nonstick baking sheet.
14. Step 14: Bake for 18-22 minutes until the bottom is lightly browned. Let cool completely.
15. Step 15: Slice each log into approximately five 1.5-inch long cookies before serving.

Tips & Variations

• For a nutty flavor, sprinkle chopped walnuts or pecans inside the filling before folding the dough.
• If you prefer a non-alcoholic version, substitute the bourbon with apple juice or additional water.
• Use gluten-free flour blends in place of all-purpose and whole wheat flours for gluten-free Fig Newtons.
• Refrigerate the dough longer if you find it too soft to handle, which makes rolling easier.

Storage

Store cooled Fig Newtons in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. Reheat briefly in a warm oven or microwave before serving for a soft, fresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh figs instead of dried?

Fresh figs contain more moisture and won’t hold the filling shape well. It’s best to use dried figs for proper texture and consistency. If using fresh figs, cook and reduce them thoroughly before blending.

How do I know if the dough is the right consistency?

The dough should stick together when pressed but not feel wet or sticky. If it crumbles, add egg gradually; if too sticky, sprinkle in a small amount of flour. It should be soft, pliable, and easy to handle.

Homemade Fig Newtons Recipe

---

★★★★★

4.5 from 121 reviews

• Author: Lana
• Total Time: 1 hour 10 minutes
• Yield: Approximately 20 cookies 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Homemade Fig Newtons are soft, chewy cookies filled with a luscious fig jam made from dried mission figs, infused with warm spices and a hint of bourbon. The dough combines all-purpose and whole wheat flours for a wholesome texture, enriched with brown sugar and vanilla. These classic treats are rolled with a sweet fig filling, baked to golden perfection, and sliced into perfect snack-sized cookies, ideal for enjoying with tea or as a satisfying homemade dessert.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/3 cup + 1 tablespoon brown sugar
• 6 tablespoons cold butter, cubed
• 2 eggs, whisked
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt

Fig Filling Ingredients

• 8 oz dried mission figs
• 1/3 cup water
• 1/4 cup bourbon or other dark alcohol
• 1/2 – 3/4 tablespoon maple syrup
• Zest and juice of half a lemon
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• Pinch of salt

---

Instructions

1. Make your dough: Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed cold butter and pulse a few times until the butter pieces are small and well incorporated.
2. Add wet ingredients: Add vanilla extract and about 3/4 of the whisked egg mixture to the food processor. Pulse until the dough begins to come together. Press the dough between your fingers to check consistency—it should hold together without crumbling or being too sticky. If too dry, add more egg gradually.
3. Shape and chill dough: Use your hands to form the dough into a rectangle, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to 2 hours to firm up.
4. Make the fig filling: Combine dried figs, water, bourbon, maple syrup, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Cook, mashing occasionally, until all liquid is absorbed. Allow to cool, then blend in a food processor until smooth.
5. Preheat oven: Heat the oven to 350°F (175°C).
6. Prepare the dough for rolling: On a lightly floured surface, divide the chilled dough into four equal pieces. Roll each piece into a 3-4 inch long cylinder, then flatten into a 9 inch by 4 inch rectangle using a bench scraper to achieve neat edges.
7. Pipe the fig filling: Fill a piping bag or a plastic bag with the fig filling. Pipe two parallel lines of filling lengthwise down the center of each dough rectangle, leaving space at the edges to prevent filling from oozing out during baking.
8. Form the cookies: Fold each side of the dough over the filling, pinch the seams and ends closed securely. Flip the logs over and gently roll them with a rolling pin to flatten slightly and seal seams.
9. Bake: Place the filled dough logs seam side down on a parchment-lined nonstick baking sheet. Bake for 18-22 minutes until the bottoms are lightly browned.
10. Cool and slice: Let logs cool completely on a wire rack. Once cool, slice each log into approximately 1.5 inch thick cookies, yielding about 5 cookies per log.

Notes

• Use cold butter and chill the dough to ensure flaky texture.
• If dough is sticky while rolling, lightly dust with additional flour to prevent sticking but avoid adding too much to keep dough tender.
• Adjust the amount of maple syrup in the filling to control sweetness.
• The bourbon adds depth of flavor but can be substituted with dark rum or omitted for a non-alcoholic version.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Make sure filling is thick and completely cooled before piping to prevent dough sogginess.

• Prep Time: 45 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Fig Newtons, homemade fig cookies, fig jam cookies, soft cookies, baked fig treats, classic American dessert